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I get fantastic and reproducible results with a 4 hr RT fermentation followed by three days in the refrigerator with stretching once per day.

Merhaba pizza hamuru tarifi verebilirmisiniz

Hi.Can you reccoment me a fermendation procces for caputo pizzeria where theres a room temperature of 25 celcius?Should i ferment it in the fridge for 24 hours?

That exact same 1 kilo block will cost over 20 dollars in Canada.

Perfect thank you 🙏😋

Omg thank you! But what is the maximum proof time with the Nuvola?

Can I ask where you purchased your toppings station? Looks great

You kept the door open on the Ooni all the time???

auto_awesome Có phải ý của bạn là: so sánh giữa bột pizza nuvola và pizzeria nao ngon hơn 55 / 5.000 Comparison between nuvola pizza and pizzaria more

Would have liked to see what’s going on, but oh well 🤷🏻‍♂️

Hey do your Antimo Caputo tastest weired sometime

This was my experience with the pizzeria four as well. Prefer the red package Caputo flour.

👏👏 great video

upload more my man.

Can you combine these? I want to try combining them. I do 2 separate fermentations in the fridge. I do the starter put in the fridge for 24 hours. THen add more flour and water for the main batch and then it ferments in fridge again for 24 hours. So which flour would you use ? The starter would be fermenting a total for 48 hours

Butt.....is this Nuvola or is it Nuvola Super?

I 've been using my Koda 16 only for pizzas so far and want to try this but I am afraid the oven dome could get messed up with steak smoke and my pizzas will smell like beef dripping after that. Did you have to go through a deep clean before cooking pizza again after this or it was fine and clean?

I absolutely enjoyed this video

Looks excellent. Does it have a good gas-fire flavor though?

Salt doesn't kill yeast I always mix the salt in with my yeast and I've never had a problem with it. Also I've never had to activate my dry active yeast either, I just hydrate it by mixing it in some water with the salt until dissolved and then add the flour and again I've never had a problem doing it that way either

Hi mate. So you don’t put your dough in the fridge? Why is this?

Thank you sir for the comparison. You earned a new subscriber. Keep it up!

You should have grated the cheese and lowered the temp while cooking.

you got the slices mixed up

Just tried the ribeye recipe. 1:45 seconds per side starting with a 630F cast iron pan. Success! I watched the flames on top of the steaks, and thought I might be in trouble. The family says they were perfect! Thanks for the help!

my flame is much smaller on high than yours - do you have any tips? My gas is full

Ever cook higher than 600 to look a Pittsburg style steak?

Great recipe and great guy! Can't wait to try this. First attempt tonight will be sizzling prawns with red onions and peppers. Fingers crossed. Keep the recipes coming! Thank you from Italy!

Nice Video and nice Pizza. But for Neapolitan Style it was way too long in the oven. Neapolitan is done after 60-90 sec, so you shouldn't turn that heat down.

Try Nuvola with the poolish, 24 hr then add a 14% protein flour like Americana or All Trumps and keep it @ 63% hydration.

the 90 second is stress full but it saves cheese from burning.

man that pizza looks banging. at dominos they did a nduja spicy sausage pizza and it was the best and then in janruary they never delivered my pizza and they also didnt do the nduja pizza anymore so now i got to make it myself. the nduja sausage and red jalapenos i need. ive never tried the red jalapenos befor and had tried the green ones and thought the red ones are better and juicy. im not into making dough so ill get the premade rolled stuff and hopefully its nice.

How warped is that ooni board??!!!!

Thank you for this. I just did my first steak on my Ooni Koda 16, following your instructions. It turned out great! I really love the Ooni, such a great way to cook whilst socialising.

Let your stone get hotter you'll get leopard-skin look at the bottom of the crust, if you like a more crispier crust.

Is there an English version of this video?

are you using your Ooni indoors?

Are you cooking inside of a prison ? Brick walls or brick walls it looks like as inviting as as a car park in the winter ! I’d suggest you check out James Martins out door kitchen! Ponies ambassador from him prison Scotland

You mixed up at the end...

Can you share your recipe? Also, I've been having issues with the pizza looking cooked but the inside of the crust coming out a bit raw. Any tips?

What floor temp did you cook the pizzas at?

Hey mate, you have a link for the pizza screen tier holder?

Perfect gas

P E R F E C T ! - SUPER !

Amazing. Incredible with the storm going too. Hats off to ya.

Hi that’s looks amazing gary

how long did he leave the meat cook in the ooni?

Intriguing how you cook the chips. I’m inspired to try this. Just wondering how long to let the Chips sit before the last fry.

I had to re-watch since I noticed that you got the Nuvola switched with the Pizzeria and you ended up picking Pizzeria as the winner! At 6:33, the Pizzeria base has nice leoparding. At 6:39, Nuvola is on left, Pizzeria is on right. At 6:46, you switched and said Nuvola is on the right. However, the right is still Pizzeria since you can see the leoparding of the base at 7:16. And if you follow the pizzas from being cut to being eaten, the Pizzeria slice ends up on the right hand side. Looks like Pizzeria is in fact the winner, wouldn’t you say so? :)

Bro the nuvola was the one on the left..🤦🏻‍♂️ u messed it up